Roast chicken with peppers & feta

Roast chicken with peppers & feta

By Sara Buenfeld
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(18 ratings)
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Prep: 20 mins Cook: 1 hr, 30 mins

Easy

Serves 4
For a casual summer lunch, try this Mediterranean roast with chickpeas, vegetables and salty Greek cheese

Nutrition and extra info

Nutrition: per serving

  • kcal929
  • fat59g
  • saturates19g
  • carbs29g
  • sugars14g
  • fibre9g
  • protein67g
  • salt2.8g
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Ingredients

  • 1 garlic bulb, separated into cloves, 3 crushed, remainder left whole
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp chopped oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 lemons, juice of 1, the other cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 chicken (about 1.6kg/3lb 8oz)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 3 large red peppers, deseeded and cut into large chunks
  • 3 small red onions, cut into wedges
  • 4 large courgettes, cut into thick wedges
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 3 tbsp chopped mint, plus a few sprigs to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 200g pack feta cheese, crumbled into chunks
  • 400g can chickpea, drained
  • crusty bread, to serve (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Mix the crushed garlic and oregano with the lemon juice and 3 tbsp of the oil to make a dressing. Season. Make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub with 2 tbsp of the dressing. Stuff the squeezed lemon shells inside the body cavity. Roast for 30 mins.

  2. Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the remaining oil and some seasoning. After 30 mins, pile the veg around the chicken, drizzle with half the remaining dressing and roast for 1 hr.

  3. Remove the chicken from the oven, lift onto a platter, cover with foil and leave to rest. Check the roasting tin, and if the chicken has rendered a lot of fat, pour it off, skim and return the juices to the tin. Stir the lemon wedges, mint, feta, chickpeas and remaining dressing through the veg and juices, then return to the oven for 10 mins to warm through. Pile around the chicken, scatter with mint sprigs and serve with bread, if you like, to mop up the juices.

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Comments, questions and tips

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Vicklepickle
1st Aug, 2017
5.05
Really really tasty! My boyfriend made this tonight and i could have eaten an obscene amount of it. The feta cheese turns the chicken and vegetable juices into a delicious creamy sauce. We had it with quinoa but next time I'll probably choose some green beans instead.
psamiad1
9th Jun, 2017
5.05
Splendid! You've got to give this one a go!
iloophius
12th Jul, 2015
Amazingly lovely dish! Full off flavours and light. I'll be making this dish again during the summer. The addition off the lemon wedges and mint at the end made a nice addition.
Rokewood
3rd Nov, 2014
5.05
Oh boy, this is soooo tasty. Simple and delicious, our guests loved it as did we. Enjoy...
lisa-fallon
27th Oct, 2014
Love this - a new favourite in this house!
nmise
21st Apr, 2014
5.05
This is now one of my favourite dishes. Vegetables has very unusual taste due to combination, mint and feta cheese. You should try it and for certain you won't regret it!
Lauren0840
18th Sep, 2013
Not at all understanding why people don't like the chick peas. I think they add a denser texture so you can do without adding a carb to the meal & still feel nicely satiated at the end of the meal. Alternatively, or as well as, other types of beans, I tend to use butter beans work really well. I make this recipe all the time. It's a family favourite. The feta is what makes it really special. Lovely. Enjoy!
klynched
5th Aug, 2013
Really really tasty, I left out the chickpeas but followed everything else, the Feta adds such a nice taste to the roast veg :) Would definitely recommend
eleanormayo
22nd Oct, 2012
5.05
This was great, I served it with cous cous & fresh bread for mopping up the juices. There were loads of veggies leftover, which all made great lunchbox salads.
jenabrady91
9th Sep, 2012
4.05
I found this easy to make but didn't think the chickpeas were necessary as they didn't seem to add anything. I shredded the chicken once cooked and mixed it with the veg and feta with couscous for my weeks lunches. Definitely a keeper!

Pages

cmcd99
15th Apr, 2014
How would I adjust the cooking time if I were to use chicken breasts instead?
tarepearl
3rd Aug, 2014
5.05
This is a great recipe - very simple and tasty. I have modified it by skipping the feta, mint and chickpeas at the end for dietary reasons, but I can confirm that even without these it is still great. Definitely one to recommend.